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Fried Mozzarella-Pepperoni Sticks ~ Made Easy + VIDEO

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Fried Mozzarella-Pepperoni Sticks made easy with a few simple ingredients. These are a fun appetizer for any party.

Who doesn’t love fried mozzarella sticks? It’s always one of those “special restaurant” appetizers we seem to reserve for only having when we are out to eat. But, what if you want to serve them at home? Too hard to make? Not anymore.
A while back I was reading a magazine, I think it was Taste of Home, and it mentioned using egg roll wrappers and string cheese to make these sticks. I thought it was a brilliant idea, but I couldn’t stop there. I’ve added pepperoni to mine to put this appetizer on a pedestal. Serve with your favorite marinara sauce or make my Ultimate Pizza Sauce for the best taste.

Wow, what a treat these were on a very cold, snowy and wet day at my house. You might die and go to heaven once you bite into these. So good!!

Fried Mozzarella-Pepperoni Sticks

Ingredients

12 piecesstring cheese

12 egg roll wrappers

36 slicespepperoni

oil for deep frying

marinara or pizza sauce

Directions

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.

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The only way you will know is if you try it. For me personally, with baking you are not going to get that puffed up, bubbly-crisp texture you get when you fry egg roll wrappers. You will just have this this thin, breakable layer around the cheese.

ok I made these rolls & they did not look like the pic..:( when i fried them for 30-60 sec the cheese started ooozing out & they were no where near brown why ?? When i went to oriental store i asked for egg roll wraps & she gave me spring roll skins is there a difference?

Yeah, they are totally different. You can get egg roll wrappers at the regular grocery store. What a bummer that she gave you those, I’m shocked. Spring roll wraps are usually round, in my pic you can see the egg roll wraps are square.

I always have square spring roll wrappers. I make these all the time without the pepperoni using spring roll wrappers, just the string cheese and wraps. Although spring roll wrappers are thinner and don’t get that sort of “bubbly” texture on the outside, they will work, you have a smooth roll.

If they didn’t brown and the cheese was oozing out, the main two problems were that they weren’t rolled and sealed well, and that the oil was not hot enough when they went in. Also, too many in the oil at once will lower the temperature.

Let the oil get nice and hot. You can add a pinch of bread or a piece of torn spring roll wrapper or something to the oil to test first to make sure it is hot enough. It should start sizzling right away and browning fairly quickly.

Make sure that all of the ends are tucked in when you roll them up, that there aren’t any corners or anything open where the filling can come out. Keep a small bowl of water nearby, dip your finger in the water, and spread the water over the last corner of the spring roll wrapper or egg roll wrapper before rolling it up. This will help it seal tightly.

Start by frying the rolls with the sealed side down to help them set. You may also went to turn them over after a few seconds. Letting both sides get a little bit “set” in the oil before allowing them to go on and brown helps keep them closed. Sometimes if they sit for too long on one side in oil that’s not hot enough (or too hot), the end will start to come undone.

Just made these for my senior class and used salami instead of pepperoni and they are PERFECT! I haven’t even taken them to school yet and my family is already trying to eat them all. Thank you for this great idea!!!!

I tried these tonight, but baked them. They weren’t horrible, but next time, I’ll get out the deep fryer. The wrappers turned out kinda crispy, but flaked off really easy and got kinda rubbery as they cooled. Great idea though! Thanks!

Tried these the other day and will not try them again since they were sorta blah…not very flavorful. Not spicy enough for us. Don’t like the fried part either. Wound up greasy and yes I did maintain the correct temp.

These were fabulous!
I couldn’t believe how easy it was to make them too, a perfect meal (boy, and filling too!) for a get back into the swing of things Monday.
Thanks so much.
I even took a photo of them and put them on my FB page. If you have a chance stop by and take a peek!

My husband’s been asking for these for a while so I finally made them today and OMG, he was in heaven! He had about 5 in a row! The only thing I added was to sprinkle some Oregano over the string cheese:)

I just made these and it’s a wonderful recipe! We did find it just a little bland so I sprinkled some garlic powder and oregano over the tops and it really made them pop! A little ranch or marinara and these are the bomb

I have been making these for over 35 yrs. My only suggestion would be to add mild banana peppers..Makes a big difference. Of course a little pizza sauce( in the roll or on the side for dipping ), green peppers or any favorite pizza additions that you may like would be great also.

I fried them at medium heat and had to take them out due to over Browning. The cheese was not melted enough . It pulled somewhat but was not hot and melted. If I made them again I would use mozzarella strips instead of string cheese , fry at a lower temperature and have the cheese room temperature before rollin,g them up and then fry immediately.

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